Chewy Lemon and Thyme Cookies

Zesty, dairy-free cookies made with ground almonds and fresh thyme, pulsed into a dough and baked until golden and chewy.

Vegetarian Vegan Dairy Free Gluten Free Lemon Almond

Estimated Nutrition

Calories

108

kcal / serving

1080 kcal total

Carbs

per serving

50 g total

Fat

8.5g

per serving

85 g total

Protein

per serving

30 g total

Cook Time

minutes

Serves

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Arrowroot

0.25

tsp

Bicarbonate Soda

tbsp

Maple Syrup

Fruits

tbsp

Lemon Zest

grated, preferably from an unwaxed lemon

NutsSeeds

150

Almond

ground

0.25

tsp

Salt

0.5

tsp

Thyme

fresh leaves or lemon-thyme leaves, or to taste

Method

Remove from the oven and allow to cool completely on the tray.

Preheat the oven to 180°C and line a baking tray with parchment.

Pulse almonds, arrowroot, salt, and bicarbonate of soda in a food processor until combined.

Add maple syrup, thyme, and lemon zest then pulse until a dough ball forms.

Divide dough into 10 pieces, roll into balls, and flatten onto the baking tray.

Bake for 10-12 minutes until the edges are golden-brown.